Use and change gloves when skinning and butchering. Rinse the meat well with water. I've also soaked them in ice water with 1/2 cup of white vinegar changing the ice water and vinegar mixture every 12 hours for a day or two.
We cook them whole or quartered on the smoker low and slow over Post Oak. Make a Injection made up of Apple Juice, Orange Juice, Salt, Brown Sugar, Red Wine Vinegar, Worcestershire, Soy, onion & garlic powder.
Inject the Javelina with the solution then rub down the meat with yellow mustard then add a rub of Lawry's Seasoning Salt, granulated onion, garlic powder, paprika, black pepper, and brown sugar.
I make a mop made of water, beer, apple juice, apple cider vinegar, melted butter, onion and garlic powder, vegetable oil, yellow mustard, Worcestershire sauce, brown sugar, and cayenne pepper. Mix well and bring up to a simmer for 15 minutes stirring the mop. Then use that to Mop the meat as it smokes slowly in the smoker.
